Bernard Clayton's New Complete Book of Breads

Bernard Clayton s New Complete Book of Breads In the s Bernard Clayton s The Complete Book of Breads became the bible for bread bakers everywhere In the years since its publication however new equipment such as dough mixing attachments and

Title: Bernard Clayton's New Complete Book of Breads

Author: Bernard Clayton Jr.

ISBN: 9780743287098

Page: 439

Format: Paperback

In the 1970s, Bernard Clayton s The Complete Book of Breads became the bible for bread bakers everywhere In the years since its publication, however, new equipment such as dough mixing attachments and food processors, and new products such as fast acting yeast and specialty bread flour, have revolutionized the kitchen A new era requires a new book, and Bernard Clayton haIn the 1970s, Bernard Clayton s The Complete Book of Breads became the bible for bread bakers everywhere In the years since its publication, however, new equipment such as dough mixing attachments and food processors, and new products such as fast acting yeast and specialty bread flour, have revolutionized the kitchen A new era requires a new book, and Bernard Clayton has obliged with his New Complete Book of Breads Here you ll find 200 of Clayton s original recipes from his earlier book, all revised with modern equipment and products in mind In addition, Clayton includes 100 new recipes gathered during the course of his research and travels as well as his interactions with friends and readers Whether you re hungry for breads, rolls, muffins, popovers, seasonal favorites, or exotic delights destined to become favorites, you ll find them all in the New Complete Book of Breads.From the bestselling author of The New Complete Book of Breads comes the thirtieth anniversary edition of this classic baking book, now in trade paperback In this exhaustive volume, you ll find recipes for every imaginable type of bread, from white and rye to cheese, herb, French, and Italian breads Croissants, brioches, flat breads, and crackers are covered in depth as well Home bakers will find an extraordinary range of variety, nearly enough to supply a new bread a day for a year There are wheat breads Honey Lemon, Walnut, Buttermilk sourdough breads corn breads breads flavored with herbs or spices or enriched with cheese or fruits and nuts and little breads Kaiser Rolls, Grandmother s Southern Biscuits, English Muffins, and Popovers, to name a few For the baker who observes the holidays with a fresh loaf there are Challah and Italian Panettone Clayton also covers topics like starters and storing and freezing breads, and devotes an entire chapter to What Went Wrong and How to Make It Right Perfect for all levels of bakers, this book walks the novice through the ste

One thought on “Bernard Clayton's New Complete Book of Breads”

My "go-to" bread book. It's quite outstanding. It's filled with great recipes, and great tips about baking bread. It doesn't get overly mechanical or technical, like other bread books do. Easy to understand with step by step instructions by hand, stand mixers, and food processors. With minimal effort, you're off to making great bread.I believe this is out of print. But if you can find it secondhand, I would highly recommend.

A decent cookbook should get you excited enough to cook whatever it is you wanted to cook. A superior cookbook will hypnotize you enough to make you believe you can actually create the same masterpieces described within the pages. This is a superior cookbook. I read this as I would read a book on history. Clayton provides a background for each bread, describing the first appearance of each loaf and the city/country/human behind the story. For those who have never baked a loaf of bread, have no f [...]

I make a lot of bread. I had been planning on buying a bread book for a while and finally got around to actually looking for one. I was looking for yeast bread recipes, and maybe a few for quick breads. I was not at all interested in other kinds of baking - no cakes, cookies, etc etc. Oh, and I like unusual breads - especially whole-grain, but not ones that use odd ingredients. (I define odd as any ingredient I don't already own or can't easily substitute or buy - fairly cheaply. Not that I'm pi [...]

2thepointbooksLove this cook book! It is chock full of recipes that I actually want to bake! Everything from basic loaf bread to sopapillas, crackers, and ethnic breads. It doesn't go much into method, but I wasn't looking for that. Very easy to read, I like the writing style. It's very down to earth and friendly. I also like how the author approves of substitutions. Some authors won't even entertain the notion. I've made one recipe so far (a fabulous dinner roll), that my kids (even my picky ea [...]

Tons of recipes, and all of the breads I've made so far have turned out great. It's an excellent resource for when I need a good recipe quickly--saves me the time of trying to find a decent one online, and I know that I'm not wasting my time on a bad recipe since these are tried and proven (the same cannot be said for many recipes found on food websites sorry, Food Network). I've been baking bread for several years and I find that I use this book as much as any other in my library. Highly recomm [...]

I'm not certain I like this book for it's plethora of recipes or the enthusiasm of the author for bread. I would not recommend this to a beginning baker of bread simply because they might become frustrated with the amount of prep work that goes into preparing starters days and weeks before you ever even get to the baking part. However, there are several breads in this book for the beginner, just be sure as a beginner you start with those. Advanced bakers would find this enjoyable as the author i [...]

From the first month I owned this book, I tried a recipe. It's well written, and even if you don't agree with everything he says, there's some solid logic behind his reasoning behind his ideas of breadmaking. If you're serious about breadmaking (either by hand or machine) buy this - you won't be sorry. I recently became lactose intolerant and while there's a large percentage of breads I now can't make (because of ingrdients I cannot substitute) *boo hoo*, I wouldn't get rid of this book.

I love reading this book. It has such a quiant, sharing stories and recipes over a cup of hot liquid kind of feeling.I have also enjoyed learning baking concepts/ science and baking these recipes. My only regret is that I don't have more time to experiencially learn and bake as he directs! But I own it, as a dream that I refer back to and occassionally have the enjoyment of savoring either in imagination or by actual practice.

I cut my artisan bread baking teeth with Bernard Claytons books of breads. I did not only use them for a basis on my formulas, but for a look deep into the history and the craft of breads. I read his books as if they were novels. So many great loaves of bread can be produced by following this mans directions.

All of my unrisen loaves were explained by this book. Mr Clayton gives measured temperatures for hot water added to yeast mixtures -- not the "hot water" direction that led me to use hot tap water, which is nearly always the wrong temperature. Need to make co-workers your slaves? try the blueberry lemon muffins dipped in butter and sugar.

Another cookbook that gets used regularly. Some recipes work for me, others don't. The experimentation chapter is interesting and I've learned quite a bit about the theory and science of breadmaking and baking in general from this book. Char siu and Chinese Steamed Buns are delish and alot of fun (although they do require patiencebut then again, most bread does require a modicum of patience).

I got a Kitchenaid standing mixer for Christmas and instantly i wanted to bake bread. The cook at work recommended and i instantly fell in love. It has directions bread using your hands, a standing mixer, and a food processer [i didn't know you could use one!]. My first loaf of bread was English Oatmeal Bread- delish!

This is the best cookbook I own & use it every week. I even nicknamed it the "Bread Bible" & recommend it to all of my friends. I just love that each recipe has hand/mixer/processor instructions. Everyone should own this book!

I made the zucchini basil muffins and mint yogurt bread. I love bernard clayton! His recipes are nicely formatted, but I always forget there's a food processor option because it's printed after the regular way. Everything that I've made from his books always comes out great.

A great bread book. There are several of the recipes that I make quite often! Good instructions and it tells the "why" of what you do! My only complaint is the construction of the book. After only one year, my book is falling apart.

I've read it once and I keep reading it and trying new recipes all the time. I got it out of the library and renewed it so many times that I must have had it in my possession for 3 months! So good I finally got my own copy. A must have for any bread baker.

Great little backgrounds on each recipes and some personal stories. Great variation in levels of difficulty. For people who go by hand or by machine. Breads for all tastes and occasions. Contrast in type could have been better and of course a few more pictures.

If I had to choose to keep but one of my many bread books, this would be the one. It really is the complete book of breads and how best to make them. I can't put a date I finished reading this book, because I refer to it all the time.

Just read that Bernard Clayton died on March 28th - obit is here:nytimes/2011/04/06/dinHis Book of Breads is still the best bread book out there. I've had it for nearly 20 years and have used it countless times!